Chocolate Peanut Butter Crunch Brownies
We partner with trusted companies that offer products which help our readers achieve their goals! If you purchase through our partner links, we get paid for the referral at no additional cost to you! Read our disclosure for more info.
These chocolate peanut butter Rice Krispie brownies start with a fudgy brownie base, then get topped with gooey marshmallows and a crunchy peanut butter chocolate layer. Every bite is rich, chewy, crispy and completely over the top.
These Chocolate Peanut Butter Rice Krispie Brownies are Irresistible
These chocolate peanut butter Rice Krispie brownies start with a shortcut brownie mix, but once you add gooey marshmallows and that glossy peanut butter chocolate crunch topping, they taste anything but basic.
Just like my chocolate peanut butter swirl brownies, they lean hard into that chocolate-peanut butter combo, but here the texture is the real star.
With a fudgy brownie base, creamy marshmallow layer, crispy Rice Krispies and rich chocolate peanut butter in every bite, they are the best combination of creamy, crunchy, chewy and chocolatey.
If you love over-the-top treats like my French silk brownies or easy boxed mix desserts like my Betty Crocker sugar cookie bars, these peanut butter crunch brownies are the next pan to make.
Ingredient Notes
Find the full printable recipe with directions below.
- Brownie mix: Use an 18.3 ounce box of brownie mix, plus the ingredients listed on the package. I like chewy fudge brownies best because they hold up well under the marshmallow and crunchy topping.
- Mini marshmallows: These create the gooey middle layer between the brownies and the chocolate peanut butter Rice Krispie topping. If you only have large ones, you can cut them into 4 smaller pieces.
- Semi-sweet chocolate chips: Semi-sweet chocolate keeps the topping rich without making the bars overly sweet. They melt with the peanut butter and butter to create the chocolatey coating for the cereal.
- Creamy peanut butter: Use regular creamy peanut butter for the smoothest topping. Natural peanut butter can separate and may make the chocolate peanut butter layer oily or harder to set.
- Butter: A little unsalted butter helps the chocolate and peanut butter melt into a smoother mixture.
- Rice Krispies cereal: This is what gives the bars their crispy crunch. Stir the cereal in gently so it stays light and crisp instead of getting crushed.
How to Make Peanut Butter Crunch Brownies
Prepare the brownie mix according to the package directions, then spread the batter into a greased or parchment-lined 9×13-inch pan.
Bake it for about 3 minutes less than the box says so the brownies stay fudgy and don’t overbake once the marshmallows go on.
SIGNUP FOR EMAIL UPDATES
FOLLOW US ON SOCIAL MEDIA @POPTHEKITCHEN
As soon as the brownies come out of the oven, sprinkle the mini marshmallows evenly over the top.
Pop the pan back in the oven for a few minutes, just until the marshmallows soften and puff without browning.
Melt the chocolate chips, peanut butter and butter together over low heat, stirring constantly until smooth and glossy.
Take the pan off the heat, then gently fold in the Rice Krispies so they’re evenly coated without getting crushed.
Let the topping cool for a few minutes, then dollop it over the marshmallow layer and carefully spread it into an even layer.
Chill the brownies until the topping is set, then slice into bars.
Recipe Tips
- Don’t overbake the brownies. Pull the brownie layer a few minutes before the box says to so it stays fudgy under the marshmallows and crispy topping. Once you start smelling chocolate brownies, they are usually almost done.
- Spread the marshmallows evenly. Sprinkle the mini marshmallows in an even layer so every bite gets that gooey marshmallow middle. Watch them closely when the pan goes back into the oven, since you want them soft and melty, not browned.
- Melt the topping gently. Use low heat on the stove, or short intervals in the microwave, when melting the chocolate chips, peanut butter and butter. Stir often until smooth so the chocolate does not scorch.
- Store them chilled, but don’t serve them ice cold. Keep the bars in the refrigerator so the chocolate peanut butter topping stays firm, or in a cold garage during winter. Let them sit at room temperature for a few minutes before serving so the brownies soften back up and the chocolate peanut butter flavor comes through.
Chocolate Peanut Butter Rice Krispie Brownies
Ingredients
- 18.3 ounce brownie mix , plus ingredients on package
- 10.5 ounce miniature marshmallows
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1 Tablespoon unsalted butter
- 1 1/2 cups Rice Krispies cereal
Instructions
- Prep. Prep a 9×13 inch baking with cooking spray or line with parchment paper and preheat the oven to 350°F.
- Make brownies. Prepare brownies according to package directions and bake 3 less minutes than time indicated on back of mix (mine baked 22 minutes).
- Add marshmallows. Remove from the oven and immediately sprinkle mini marshmallows over brownies. Return to oven for 3 minutes then remove to cool slightly.
- Make the chocolate peanut butter crispy layer: In a medium saucepan, add chocolate chips, peanut butter, and butter. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add Rice Krispies and stir gently until all is coated. Cool for 3 minutes.
- Spread over brownies. Spread the crispy mixture over the brownies, I like to dollop evenly then spread with a knife carefully. Cool then chill for 30 minutes.
These chocolate peanut butter crunch brownies were absolutely incredible! The combination of rich chocolate, creamy peanut butter, and the crunchy topping was seriously addictive. They tasted like something from a bakery but were surprisingly easy to make at home. I brought them to a small gathering and everyone kept asking for the recipe. Definitely one of the best brownie recipes I’ve tried in a long time!
So glad you loved these chocolate peanut butter crunch brownies as much as we do!